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Whole Grain and Flax Pancakes

Yield: 4 servings.



  1. Combine all the dry ingredients in a medium bowl – flours, flax meal, wheat germ, baking powder, sugar and salt. 
  2. In another medium bowl, add all the wet ingredients – vanilla, 1 ½ cups milk, eggs and grapeseed oil. Whisk to combine. 
  3. Add the wet ingredients to the dry ingredients. Gently stir. If mixture is too thick, thin with 2 tbsp. milk. Do not over mix. 
  4. Heat two 6-inch non-stick fry pans over medium-high heat. (Alternatively, use a griddle or cast iron skillet). Add 1 tbsp. vegetable oil to the pan and wipe out the excess with paper towel. 
  5. Add 1/4 cup of batter and cook until the top of the pancake bubbles. Flip and continue cooking until the bottom is lightly golden brown, about 2 minutes. Repeat with the remaining batter, keeping the pancakes warm in a low oven as you make them. 
  6. Serve with lots of fresh blueberries and maple syrup. Add a dollop of yogurt, if desired.